Crostata Ricotta e Cioccolato

1: Put the ricotta in a colander over a bowl to drain for about 1 hour.

2: In a bowl, mix the soft butter with sugar, yolk, and whole egg until homogeneous.

3: Combine the flour and cocoa powder; add to the butter, sugar, and egg mixture, mixing first with a spoon and then kneading until smooth.

4: Refrigerate the cocoa shortcrust pastry while preparing the ricotta filling.

5: In a bowl, mix the drained ricotta and icing sugar well with a spoon; add chocolate chips and mix evenly.

6: Divide the pastry and press two-thirds into a greased tart tin, ensuring a thickness of about 1 cm.

7: Prick the base with a fork to prevent rising.

8: Pour the ricotta cream onto the pricked cocoa pastry base and level the surface.

9: Create strips from the remaining pastry to cover the tart and roll a piece around the edge.

10: Decorate the edge with a fork.

11: Bake in a preheated fan oven at 180°C for about 40 minutes until the pastry is cooked.